Prizewinning Recipes from Red Star’s 1st Baking

Recipe Exchange.

Table o f Contents

Red Star Yeast and Baking Tips 1-2 Naturally Wholesome Breads 2-5

Savory Breads 6-10 Sweet Loaves 11-12

Sweet Rolls and Coffeecakes 13-17

Greetings,This is a remarkable recipe book. It contains what we feel to be the 26 best recipes from Red Star Yeast’s Baking Recipe Exchange.

It wasn’t easy to choose. Some 13,000 recipes were submitted ... from every state in the Union plus foreign countries. We read every one. Some were traditional, some were surprisingly inventive, all of them testified to the rising popularity of yeast baking in the United States. We were flattered to learn that many bakers preferred the natural character of Red Star Yeast.

All of the winning recipes have been tested by home economists. Some have been changed slightly to accommodate the streamlined mixer method or to assure perfect taste appealing results.

We think you’ll be as intrigued as we were by the recipes. They’refun.

Good baking.

Sincerely yours,

Carol Stevens Consumer Services Universal Foods Corporation

Food consultants, Barbara R. Thornton Associates® © Universal FckkIs Corporation, 1975

1

Red Star Yeast and Baking Tips

Red Star Instant Blend Dry Yeast is the natural one, with no preservatives added. It’s specially packed to remain fresh for at least six months without refrigeration. For maximum effectiveness, use any time be­fore date shown on package. When dis­solving, use liquids at 110°-115°F. To eliminate dissolving and the possibility of using too warm a liquid, you can combine Instant Blend Dry Yeast with the other dry ingredients. This new mixer-method allows for a liquid temperature of 120°-130°F.

Most recipes in this collection call for a certain number of packages of yeast. If you buy Instant Blend Dry Yeast in the vacuum-packed jar, remember: two and one-half teaspoons of dry yeast equal a package. One Vs-oz. cake of Red Star Compressed Yeast also equals a package. Red Star Compressed Yeast is the tradi­tional type; moist and creamy white — with a firm, fairly brittle texture. Because it’s perishable, keep under refrigeration and use within a few days. It can be crumbled into flour mixture, and used in the mixer-method. If desired, wrap in aluminum foil and freeze at 0°F. tempera­ture for up to six months; defrost over­night in the refrigerator before using. The brittle texture may have disappeared, but this will not affect the quality of the yeast. Dissolve in lukewarm liquid (80°-90°F.) if using conventional dissolve-first recipes.Baking Tips:To use Instant Blend Dry Yeast in the new mixer-method: combine the yeast with part of the flour and all of the other dry ingredients. (Note: all recipes in this book have been developed with unsifted flour for your convenience. In many recipes you'll find a range in the amount of flour called for due to differences in flour brands and changing climatic conditions. To mea­sure flour, spoon lightly into a cup then level off with a straight-edge knife.)

Blend yeast with other dry ingredients. In saucepan, heat liquid ingredients with shortening until warm (120°-130°F.). Shortening need not melt completely. (If your recipe does not contain water, substi­tute XA cup water for part of the total liquid for each packet of yeast used. Instant Blend Dry Yeast must have some water as part of

the total liquid in order to properly dis­solve.)

Add egg and blend mixture at low speed until moistened. Beat 3 minutes at medium speed.

By hand gradually stir in remaining flour and other ingredients such as fruits or nuts.

To knead dough, place on lightly floured surface, turning dough over several times to make it easier to handle.

With curved fingers, fold the dough to­wards you.

Then push away firmly but lightly with heel of hand in a rolling motion. Turn dough one-quarter of the way around. Re­peat folding, pushing, turning until the dough is smooth and velvety on the out­side, springy when pressed with the fin­gers and little blisters can be seen under the surface.

After placing in a lightly greased bowl, put dough in a warm place (80-85° F.) such as the oven of a gas range. The pilot light should provide enough warmth. With an electric range, turn oven to lowest setting for one minute, place bowl on center rack, and close oven door. If oven is not avail­able, set dough on a rack over hot water. Higher temperatures deactivate yeast and keep dough from rising.

While the bread is rising the first time ("proofing”), cover the dough with foil or plastic wrap. Completely covering doughs during proofing prevents air from drying out the top of the dough.

2

When dough has doubled in size, simply push your fist quickly into the dough sev­eral times and then pull the edges of the dough to the center and turn over. Shape as recipe directs.

The oven should be preheated before baking yeast breads, as "oven spring” is the final expansion of dough in the oven dur­ing the first ten to fifteen minutes of the baking period. Remove dough before pre­heating oven. After baking, remove baked breads from pan; let cool on rack.

Completely cooled yeast breads, when carefully wrapped in freezer paper or foil, may be frozen for as long as six months with no loss of moisture or flavor. Thaw frozen bread at room temperature before unwrapping.

And now, on to the pleasure of making it — with Red Star Yeast and this new recipe collection!

NaturallyWholesome Breads

3

Porcupine Bread Aunt Mabel’s"Vita-B” BreadA bread recipe originally developed to supplement the diet of a pet porcupine is a family favorite for Mrs. Nielsen of Carlisle, Massachusetts. She shared her delightful story about "Shelby” and her recipe.5 to 5 Vi cups unbleached or all-purpose flour1 cup oatmeal2 pkgs. Red Star Instant

Blend Dry YeastV\ cup sugar 1 tablespoon salt \V i cups buttermilk Vi cup water Vi cup cooking oil 1 cup raisinsVi cup shelled sunflower seeds lA cup toasted sesame seedsOven 375° 2 Loaves

In large mixer bowl, combine 2 cups flour, oatmeal, yeast, sugar and salt; mix well. In saucepan, heat buttermilk, water and cooking oil until warm (120° to 130°F.). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins, sunflower seeds, toasted sesame seeds and remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pans. Cover; let rise in warm place until light and doubled, about 1 hour. Bake at 375° for 35 to 40 minutes until golden brown and loaves sound hollow when tapped. Remove from pans; cool.

A Canadian Aunt gave Mrs. Brownell of Beaufort, South Carolina, this recipe. It got its name because the bran in the bread is a good source of Vitamin B.1 cup 100% bran cereal1 cup water6 to 6V i cups all-purpose flour2 pkgs. Red Star Instant Blend Dry Yeast 1 Vi tablespoons salt1 cup waterVi cup shortening % cup honey2 eggsOven 375° 2 Loaves

In small bowl, pour 1 cup hot water over bran cereal; let stand. In large mixer bowl, combine 2 cups flour, yeast and salt; mix well. In saucepan, heat 1 cup water and shortening until warm (120° to 130°F.; shortening does not need to melt). Add to flour mixture. Add honey and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, grad­ually stir in bran mixture and remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 Vi hours.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pans. Cover; let rise in warm place until light and doubled, about 1 hour. Bake at 375° for 40 to 45 minutes until golden brown and loaves sound hollow when tapped. Remove from pans; cool.

4

My Burlap Bread Farnsworth W hite BreadMrs. Albertson of Brooktondale, New York, adapted this recipe from a favorite oatmeal bread recipe with natural foods and high nutrition in mind.5 to 5 V* cups all-purpose flour 2 pkgs. Red Star Instant Blend

Dry Yeast 1 cup oatmeal Vi cup wheat germ Vi cup 100% bran cereal1 tablespoon salt2 cups waterVi cup molasses2 tablespoons butter or margarineOven 375° 2 Loaves

In large mixer bowl, combine 2 cups flour, yeast, oatmeal, wheat germ, 100% bran cereal and salt; mix well. In saucepan, heat water, molasses and butter until warm (120° to 130°F.; butter does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges andends to seal. Place in greased 9 x 3-inch loaf pans. Cover: let rise in warm place until light and doubled, about 1 hour. Bake at 373° for 35 to 40 minutes until golden brown and loaves sound hollow when tapped. Remove from pans; cool.

This recipe for a white bread, extra hearty and healthy, has been handed down in the Farnsworth family that invented a dough mixer. Mrs. Farnsworth of Billings, Mon­tana, sent us the recipe.6 to 6V i cups all-purpose flour 2 pkgs. Red Star Instant Blend

Dry Yeast Vi cup wheat germ Va cup potato flakes Va cup non-fat dry milk solids 2 tablespoons sugar1 tablespoon salt2 cups water2 tablespoons cooking oil3 eggsOven 400° 2 Loaves

In large mixer bowl, combine 3 cups flour, yeast, wheat germ, potato flakes, dry milk solids, sugar and salt; mix well. Add warm water (120° to 130°F.), oil and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover ; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pans. Cover; let rise in warm place until light and doubled, about 45 minutes. Bake at 400° for 35 to 40 minutes until golden brown and loaves sound hollow when tapped. Remove from pans; brush with butter if desired. Cool.

5

Special W hole W heat Bread Four Grain English MuffinsMiss Braatz of Waupun, Wisconsin, shared her favorite whole wheat bread made spe­cial with cottage cheese and honey.4 to 4V i cups all-purpose flour2 cups whole wheat flour2 pkgs. Red Star Instant Blend Dry Yeast1 tablespoon saltI / 2 cups milkVi cup waterVi cup small curd cottage cheese Vi cup honeylA cup butter or margarineOven 375° 2 Loaves

In large mixer bowl, combine 1 cup all­purpose flour, whole wheat flour, yeast and salt; mix well. In saucepan, heat milk, water, cottage cheese, honey and butter until warm (120° to 130°F.; butter does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining all-purpose flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pans. Cover; let rise in warm place until light and doubled, about 1 hour. Bake at 375° for 35 to 40 minutes until golden brown and loaves sound hollow when tapped. Remove from pans; cool.

Mrs. Carroll of Torrance, California, created this recipe for her husband who loves English muffins. It’s both nutritious and low cholesterol for his diet.4 to 4V 2 cups all-purpose flour 1 pkg. Red Star Instant Blend

Dry YeastVi cup whole wheat flourVi cup wheat germVi cup quick-cooking oatmeal1 cup non-fat dry milk solids 3 tablespoons sugar2 teaspoons salt 2 cups waterVi cup cooking oil Vi cup corn mealElectric griddle 325° 18 to 20 Muffins

In large mixer bowl, combine 2 cups all­purpose flour, yeast, whole wheat flour, wheat germ, oatmeal, milk solids, sugar and salt; mix well. Add warm water (120° to 130°F.) and oil. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in re­maining all-purpose flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. On surface sprin­kled with cornmeal, roll dough to V -̂inch thickness. Cut into 3-inch circles. Place muffins on ungreased cookie sheets. Cover and let rise until doubled, about 30 minutes. Bake on lightly oiled electric griddle or fry pan at 325°, cornmeal side down for about 8 minutes on each side, or until deep golden brown. Cool on wire racks. To serve, split and toast.

6

Savory Breads

Yankee Bean Pot BreadThis recipe is a favorite for the Powers family of Penfield, New York. Mrs. Powers told us the original recipe came from a friend but she changed some ingredients to suit her family’s taste. They love to take it on picnics.6 to 6 lA cups all-purpose flour 2 pkgs. Red Star Instant Blend Dry Yeast 2 tablespoons brown sugar 1 tablespoon salt 1 Vi cups water1 can (11 oz.) bean and

bacon soup, undiluted2 large shredded wheat biscuits Vi cup molasses2 tablespoons butter or margarine 2 eggsOven 375° 2 Loaves

In large mixer bowl, combine 2 cups flour, yeast, brown sugar and salt; mix well. In saucepan, combine water with soup and add crumbled shredded wheat biscuits, molasses and butter. Heat until warm (120° to 130°F.; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, grad­ually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pans. Cover; let rise in warm place until light and doubled, about 45 minutes. Bake at 375° for 35 to 40 minutes until golden brown and loaves sound hollow when tapped. Remove from pans, brush with butter, if desired. Cool.

7

Onion Mustard BunsMrs. Maxey of Trenton, Missouri, inherit­ed this unusual and delicious bun recipe from her husband’s grandmother.bV i to 6 cups all-purpose flour 2 pkgs. Red Star Instant Blend

Dry Yeast 2 tablespoons sugar 1 tablespoon salt lA teaspoon white pepper 1 cup milk1 cup water2 tablespoons oil1 tablespoon prepared mustard2 tablespoons instant minced onion 2 eggs, beaten2 tablespoons instant minced onion lA cup waterOven 375° 18 to 24 Buns

In large mixer bowl, combine 3 cups flour,yeast, sugar, salt and pepper; mix well. In saucepan heat milk, water and oil until warm (120° to 130°F.). Add to flour mixture. Add prepared mustard, 2 table­spoons instant minced onion and beaten egg (reserve 2 tablespoons for topping). Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, grad­ually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 18 to 24 pieces. Form into round balls; place on greased cookie sheets. Flatten with palm of hand. Cover and let rise in warm place until doubled, about 30 minutes. Combine re­served egg, 2 tablespoons instant minced onion and water. Let topping stand while rolls are rising. Brush rolls with topping. Bake at 375° for 15 to 20 minutes until golden brown. Cool on racks.

Cheese ‘N Rye BreadMrs. Robinson of North Hollywood, California, has enjoyed this bread recipe for many years and she hopes all Red Star Yeast users will enjoy it too. We know they will.4 to AVi cups all-purpose flour1 cup rye flour2 pkgs. Red Star Instant Blend Dry Yeast 2 tablespoons sugar2 tablespoons grated

Stella Parmesan Cheese 1 tablespoon salt.1 cup milk1 cup water2 tablespoons shortening 2 cups (8 oz.) Shredded

Stella Cheddar CheeseOven 375° 2 Loaves

In large mixer bowl, combine 1 cup all­purpose flour, rye flour, yeast, sugar, parmesan cheese and salt; mix well. In saucepan, heat milk, water, shortening and cheddar cheese until warm (120° to 130° F.; cheese and shortening do not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining all-purpose flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pans. Cover; let rise in warm place until light and doubled, about 45 minutes. Bake at 375° for 25 to 30 minutes until golden brown and loaves sound hollow when tapped. Remove from pans; cool.

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Sheila’s Buttermilk Rye BreadSharon Buhr of Bellingham, Washington, received this recipe from her twin sister, Sheila. They’ve been exchanging recipes for years. Sharon loves to cook and bake, in fact she’s writing a cookbook for men!2 cups rye flour2 cups whole wheat flour2 pkgs. Red Star Instant Blend Dry Yeast1 tablespoon salt2 tablespoons wheat germ W i tablespoons caraway seed Vi cup waterl l/2 cups buttermilk 1/3 cup molasses Va cup cooking oil 2 cups unbleached or

all-purpose flourOven 375° 2 Loaves

In large mixer bowl, combine W i cups rye flour, 11/2 cups whole wheat flour, yeast, salt, wheat germ and caraway seed; mix well. In saucepan, heat water, buttermilk, molasses and oil until warm (120° to 130°F.); add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining rye and whole wheat flours and enough unbleached flour to make a firm dough. Knead on floured surface until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pans. Cover; let rise in warm place until light and doubled, about 1 Vi hours. Bake at 375° for 35 to 40 minutes until golden brown and loaves sound hollow when tapped. Remove from pans; cool.

Pepper Bread SticksMrs. De Rocco of Vancouver, Washington, describes these "specially” flavored bread sticks as perfect with soup. We would serve them with any dinner or lunch menu.3 l/2 to 4 cups all-purpose flour1 pkg. Red Star Instant Blend Dry Yeast2 teaspoons salt1 teaspoon sugar1 teaspoon dried rosemary, crushed 1 tablespoon grated

Stella Parmesan Cheese Vh teaspoon white pepper \V a cups water3 tablespoons oil1 egg white, beaten 1 tablespoon water 3 to 4 tablespoons sesame seedsOven 400° 24 Bread sticks

In large mixer bowl, combine 1 Vi cups flour, yeast, salt, sugar, rosemary, parmesan cheese and pepper; mix well. Add warm water (120° to 130°F.) and oil to flour mixture. Blend at low speed until moist­ened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured sur­face until smooth and elastic, about 5 min­utes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 45 minutes.

Punch down dough. Divide into 24 pieces. Roll each piece of dough into a rope 12-inches long. Place on two greased cookie sheets 1-inch apart. Combine egg white and water. Brush tops of bread sticks and sprinkle with sesame seeds. Bake at 400° for 25 to 30 minutes until deep golden brown. Cool on wire racks.

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Sourdough-Like Beer BreadBeer LimpaMrs. Searles of New Lenox, Illinois, is the third generation to make this hearty bread —especially liked by men. Her grand­mother came from the mountains of Germany so she thinks it is a German recipe.3 to y / i cups all-purpose flour 3 cups rye flour2 pkgs. Red Star Instant Blend Dry Yeast1 tablespoon salt2 tablespoons fennel seeds Vi cup brown sugar1 Vi cups (12 oz.) warm beerVi cup waterlA cup dark molasses1 tablespoon vinegar2 tablespoons shorteningOven 375° 2 Round loaves

In large mixer bowl, combine 1 cup all­purpose flour, 2 cups rye flour, yeast, salt, fennel seeds and sugar; mix well. In saucepan heat beer, water, molasses, vinegar and shortening until warm (120° to 130°F.; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining rye flour and enough all-pur­pose flour to make a firm dough. Knead on floured suface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until almost doubled, about 1 Vi hours.

Punch down dough. Divide into 2 parts. On lightly floured surface pat each half into a round loaf. Place on greased cookie sheet. Cover; let rise in warm place until light and almost doubled, about 1 hour. Bake at 375° for 30 to 35 minutes until golden brown and loaves sound hollow when tapped. Cool on racks.

The recipe for this unusual beer bread is an original with Jeanne Lee of Terrace Park, Ohio. She created it by trying to find a bread that tasted like sourdough, but didn’t require using and keeping a starter.5 to 5Vt cups all-purpose flour2 pkgs. Red Star Instant Blend Dry Yeast lA cup sugar1 Vi teaspoons salt Vi cup water1 Vi cups (12 oz.) warm beer3 tablespoons oil cornmealOven 375° 2 Loaves

In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan heat water, beer and oil until warm (120° to 130°F.). Add to flour mixture. Blend at low speed until mois­tened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat dough to a 7 x 11-inch rectangle. Starting with longer side, roll up tightly pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam-side down on greased cookie sheer sprinkled with corn- meal. With a very sharp knife, make 3 or 4 diagonal slashes across top. Cover, let rise in warm place until light and doubled, about 30 minutes. Bake at 375° for 30 to 35 minutes until golden brown. Cool.

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Spaghetti French Bread Choosey Cheesy BreadMrs. Foster of Golden, Colorado, incor­porated "garlic bread” ingredients into one of her favorite recipes to come up with this unusual and delicious bread.3Vi to 4 cups all-purpose flour 2 pkgs. Red Star Instant Blend Dry Yeast 1 tablespoon sugar 1 teaspoon garlic salt 1 teaspoon saltVi cup grated Stella Parmesan Cheese Vi teaspoon dried basil, crumbled 1 teaspoon dried parsley 1 Vi cups water 1 tablespoon cooking oilOven 375° 2 Loaves

In large mixer bowl, combine 2 cups flour, yeast, sugar, garlic salt, salt, parme- san cheese, basil and parsley; mix well. Add warm water (120° to 130°F.), and oil. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, grad­ually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover ; let rise in warm place until light and doubled, about 45 minutes.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat dough to a 7 x H-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam-side down on greased cookie sheet sprinkled with corn meal, if desired. With a very sharp knife, make 3 or 4 diagonal slashes across top. Cover; let rise in warm place until light and doubled, about 30 minutes. Bake at 375° for 30 to 35 minutes until golden brown. Brush with butter, if desired. Cool.

Mrs. Grace Joy of Holiday, Florida, told us her recipe for a delicious cheese bread may take a little more effort to make the layered loaves, but the family praise is worth it.5 to 5*/2 cups all-purpose flour2 pkgs. Red Star Instant Blend Dry Yeast2 tablespoons sugar2 teaspoons saltVi cup waterIV i cups buttermilk2 tablespoons cooking oil1 cup grated Stella Parmesan Cheese2 tablespoons melted butterOven 375° 2 Loaves

In large mixer bowl, combine 21/2 cups flour, yeast, sugar and salt; mix well. In saucepan heat water, buttermilk and oil until warm (120° to 130°F.). Add to flour mixture. Blend at low speed until mois­tened; beat 3 minutes at medium speed. By hand, add cheese and gradually add remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll dough to a 10 x 16-inch rectangle. Brush with half of melted butter. Cut into four 4 x 10-inch rec­tangles. Stack together, butter-side up. Cut into five stacks, 2 x 4-inches. Arrange stacks in a row, placing cut-side down in a 9 x 5-inch greased loaf pan. Repeat with re­maining dough. Cover; let rise in warm place until light and doubled, about 30 min­utes. Bake at 375° for 30 to 35 minutes until golden brown. Remove from pans; cool.

11

Ethiopian Honey Spice Bread

A friend in Canada sent Mrs. Ruth Allard of Lyndon, Vermont, this recipe. The flavor of combined spices is most aromatic.4 Vi to 5 cups all-purpose flour2 pkgs. Red Star Instant Blend Dry Yeast\V i teaspoons salt1 tablespoon ground corianderVi teaspoon cinnamonlA teaspoon ground clovesVt cup milkVi cup waterVi cup honeyVi cup butter or margarine 1 eggOven 375° 2 Loaves

In large mixer bowl, combine 2 cups flour, yeast, salt, coriander, cinnamon and cloves; mix well. In saucepan, heat milk, water, honey and butter until warm (120° to 130°F.; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about I V 2 hours.

Punch down dough. Divide into 2 parts. Shape into round balls and place in greased 1 lb. coffee cans or on greased cookie sheet. Cover; let rise in warm place until light and doubled, about 30 minutes. Bake at 375° for 30 to 35 minutes until golden brown. Remove from cans; brush with butter, if desired. Cool.

Sweet Loaves

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Apple-Cinnamon Raisin Bread

This bread is a subtle blend of flavors — cinnamon, apple and raisins. It’s a favorite of Marie Brown of New York City, New York.3 to 3 ‘/2 cups all-purpose flour 1 pkg. Red Star Instant Blend Dry Yeast 1 tablespoon sugar 1 teaspoon salt 1 tablespoon cinnamon Vi cup apple juice 1 tablespoon cooking oil Vi cup water Vi cup raisinsOven 375° 1 Loaf

In large mixer bowl, combine l l/2 cups flour, yeast, sugar, salt and cinnamon; mix well. In saucepan, heat apple juice, oil and water until warm (120° to 130°F.); add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins and remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. On lightly floured surface, roll or pat to a 14 x 7-inch rectan­gle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise in warm place until light and doubled, about 1 hour. Bake at 375° for 35 to 40 minutes until golden brown and loaf sounds hollow when tapped. Remove from pan; cool.

Star Spangled Banana BreadA church bake-sale brought this recipe to Mrs. Snow of Southfield, Michigan. She added her own special touch of ginger and orange peel to this delicious banana bread.5 1/2 to 6 cups all-purpose flour 2 pkgs. Reel Star Instant Blend Dry Yeast Vi cup sugar 1 teaspoon salt Vi teaspoon ginger 1 teaspoon grated orange peel Vi cup milk V2 cup waterVi cup butter or margarine1 egg2 bananas (V4 to 1 cup), mashedOven 400° 2 Round loaves

In large mixer bowl, combine 2 cups flour, yeast, sugar, salt, ginger and orange peel; mix well. In saucepan, heat milk, water and butter until warm (120° to 130° F.; butter does not need to melt). Add to flour mixture. Add egg and mashed ba­nanas. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface pat each half into a round ball. Place in two greased 8-inch round pans. Cover; let rise in warm place until light and doubled, about 45 minutes. Bake at 400° for 25 to 30 minutes until golden brown. Remove from pans; brush with butter. Cool.

13

Sweet Rolls And Coffeecakes

Maltese Sesame RingsMrs. Vella of San Francisco, California, in­herited her recipe from her mother. It orig­inated on the island of Malta. The Maltese name for them is "Kaghak”.3 to 3 1/2 cups all-purpose flour 2 pkgs. Red Star Instant Blend Dry Yeast Vi cup sugar 1 teaspoon salt lA teaspoon ground cloves 1 tablespoon grated orange rind1 cup water2 tablespoons butter or margarine,

softened2 teaspoons vanilla 2 teaspoons anise extract 1 egg white, slightly beaten Vi teaspoon water lA cup sesame seedsOven 400° 16 Rolls

In large mixer bowl, combine 1 Vi cups flour, yeast, sugar, salt, cloves and orange rind; mix well. Add warm water (120° to 130° F.), softened butter, vanilla and anise extract. Blend at low speed until moist­ened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a soft dough. Knead on floured sur­face until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 45 minutes.

Punch down dough. Divide into 16 pieces. Roll each piece to form an 8-inch rope. Join and pinch ends together. Place each ring lV^-inches apart on two greased cookie sheets. Combine egg white and water. Brush each ring with egg white and sprinkle with about Vi teaspoon sesame seeds. Let rise uncovered in warm place for about 30 minutes. Bake at 400° for 10 to 15 minutes until golden brown. Cool on racks.

14

Sour Cream Banana RollsMrs. Blankschien of Clintonville, Wiscon­sin, developed this recipe herself when she wanted to use ripe bananas.3 cups all-purpose flour1 pkg. Red Star Instant Blend Dry Yeast2 tablespoons sugar1 teaspoon salt Vi cup water2 tablespoons butter, softened Vi cup banana, mashed1 egg FILLING:1 tablespoon butter, softened2 tablespoons sugarV\ teaspoon cinnamon lA cup chopped walnuts GLAZE: lA cup sugar lA cup sour cream1 teaspoon lemon juice2 tablespoons mashed banana 1 tablespoon butter{A cup chopped walnutsOven 375° 15 Rolls

In large mixer bowl, combine IV i cups flour, yeast, sugar and salt; mix well. Add warm water (120° to 130°F.) and butter to flour mixture. Add egg and banana. Blend at low speed until moistened; beat3 minutes at medium speed. By hand, gradually stir in remaining flour to form a soft dough. Knead on floured surface un­til smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. On lightly floured surface, roll to a 15 x 10-inch rectangle. Brush with butter. Combine remaining filling ingredients and sprinkle over dough. Starting with longer side, roll up; pinch edges and ends to seal. Cut into 1- inch slices. Place cut-side down in greased 13 x 9-inch pan. Cover; let rise in warm place until light and doubled, about 1 hour. Bake at 375° for 20 to 25 minutes until golden brown. In saucepan, combine all glaze ingredients except nuts. Boil 3 minutes stirring occasionally. Cool slightly before pouring over warm rolls. Sprinkle with nuts.

Danish \feast RollsMrs. Eric Wokeck of Fort Myers, Florida, got this recipe from a friend who told her it was her mother’s favorite. It has been kept a secret because Mrs. Wokeck and her hus­band received such praise when they served them at their resort.2 pkgs. Red Star Instant Blend Dry Yeast Vi cup water 4 cups all-purpose flour V3 cup sugar 2 teaspoons salt1 cup (8 oz.) cold butter or margarine1 cup milk 4 egg yolksFILLING:2 tablespoons melted

butter or margarineVi cup sugarVi cup flaked coconutGLAZE:1 cup powdered sugar2 tablespoons milk Vi teaspoon vanillaOven 350° 24 Danish rolls

Dissolve yeast in warm water (110° to 115°F.). In large mixer bowl, combine flour, sugar, salt and butter cut in chunks. With mixer or pastry blender combine until the consistency of cornmeal. By hand, gradually stir in milk, egg yolks and yeast to form a soft dough. Place in greased bowl; cover with plastic wrap and refrigerate overnight.

Divide dough in half, refrigerating second half until ready to use. On floured pastry cloth or floured board, roll out half of dough to a 9 x 14-inch rectangle. Spread with half of melted butter and top with half of sugar and coconut. Starting with longer side, roll up; pinch edges and ends to seal. Cut into 1-inch slices. Place on greased cookie sheets. Cover; let rise in warm place until almost doubled, about 30 minutes. Repeat with remaining dough. Bake at 350° for 20 to 22 minutes until golden brown. Combine glaze ingredients; blend until smooth. Drizzle over warm rolls.

15

Orange Cinnamon Butterflies

Mrs. Darryl Landvater of Williston, Ver­mont, says these sweet rolls with an inter­esting shape combine two of her family’s favorite flavors.2V i to 3 cups all-purpose flour 1 pkg. Red Star Instant Blend Dry Yeast lA cup sugar 1 teaspoon salt1 tablespoon grated orange peel IV 2 teaspoons cinnamonV2 cup chopped raisins lA cup water V2 cup milk2 tablespoons butter or margarine 1 eggFILLING:1 tablespoon melted butter3 tablespoons sugar1 teaspoon cinnamonGLAZE:Vi cup powdered sugar 1 tablespoon butter or margarine,

softened1 tablespoon orange juiceOven 350° 18 Rolls

In large mixer bowl, combine 1V2 cups flour, yeast, sugar, salt, orange peel, cin­namon and raisins; mix well. In saucepan, heat water, milk and butter until warm (120° to 130°F.; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradu­ally stir in remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about IV 2 hours.

Punch down dough. On lightly floured surface, roll to a 9 x 18-inch rectangle. Brush with melted butter; combine sugar and cinnamon and sprinkle over dough. Starting with longer side, roll up; pinch edges and ends to seal. Cut into 1-inch slices. Place slices, cut-side down, 1-inch apart on greased cookie sheets. Press center of each slice with a knife and snip dough at ends of cut to form butterfly shape. Cover; let rise in warm place until doubled, about 30 minutes. Bake at 350° for 20 to 25 minutes. Cool on racks. Combine glaze ingredients and pour over warm rolls.

Walk-AwaysMrs. Seibert of Denver, Colorado, told us her delicious no-rise pastries got their name because they disappear so fast.1 pkg. Red Star Instant Blend Dry Yeast V\ cup water2 cups all-purpose flour 1/ h teaspoon salt5A cup (6 oz.) cold butter or margarine 1 egg1 pkg. (3 oz.) cream cheese, softened 1 teaspoon grated orange peel 1 teaspoon grated lemon peel V2 cup sugarVi cup chopped pecans or walnutsOven 375° 24 Pastries

Dissolve yeast in warm water (110° to 115°F.). In large mixing bowl, combine flour and salt. Cut butter into flour until the consistency of cornmeal. By hand, stir in yeast and egg until blended. Combine cream cheese, orange peel, lemon peel and sugar until well blended. On well floured surface, roll out half of dough to a 13x9- inch rectangle. Spread with half of cream cheese mixture; sprinkle with half of nuts. Starting with longer side, roll up. Pinch edges and ends to seal. Place on lightly greased cookie sheet, seam-side down. With a sharp knife, cut lengthwise half­way through roll. Repeat with remaining dough and filling. Bake at 375° for 20 to 22 minutes until golden brown. Cool. Sprin­kle with powdered sugar; cut diagonally into slices.

16

Gold Rush TreatMrs. Luecke of San Diego, California, found this recipe on a very old piece of paper behind a kitchen drawer belonging to residents of Air Force housing at Hickam Air Force Base in Hawaii. The recipe was dated December 6, 1941.3 to 3l/2 cups all-purpose flour 1 pkg. Red Star Instant Blend Dry Yeast 3 tablespoons sugar 1 Vi teaspoons salt Vi cup milk Vi cup water3 tablespoons butter or margarine 1 egg1 cup (about 32) pineapple chunks

in heavy syrup, well drained 1 cup sugar 1 teaspoon cinnamon Vi cup finely chopped pecans Vi cup melted butter or margarineOven 350° 9-inch Bundt or

Tube pan CoffeecakeIn large mixer bowl, combine IV 2 cups

flour, yeast, 3 tablespoons sugar and salt; mix well. In saucepan, heat milk, water and butter until warm (120° to 130°F.; butter does not need to melt). Add to flour mix­ture. Add egg. Blend at low speed until moistened; beat at medium speed for 3 minutes. By hand, gradually stir in re­maining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warpi place until light and doubled, about 45 minutes.

Punch down dough. Combine 1 cup sugar, cinnamon and nuts. Cut off pieces of dough the size of walnuts; about 32 pieces. Wrap each piece of dough around a pineapple chunk; dip in melted butter and then into sugar cinnamon mixture. Gener­ously grease 9-inch Bundt or Tube pan; layer balls in greased pan. Cover; let rise in warm place until light and doubled, about 30 minutes. Bake at 350° for 35 to 40 minutes until golden brown. Cool 10 minutes in pan, invert onto cooling rack.

Spicy BunsViolet Heidemann of Lynchburg, Virginia, developed this recipe after eating these delicious hot rolls in a restaurant in Edin­burgh, Scotland. The chef wouldn’t give her the recipe.3l/2 to 4 cups all-purpose flour2 pkgs. Red Star Instant Dry

YeastV3 cup sugar 1 teaspoon salt Vi teaspoon cinnamon Vi teaspoon nutmeg Va teaspoon mace Vs teaspoon ginger % cup waterVi cup butter or margarine3 eggs1 cup raisins or currantsOven 350° 24 to 30 Buns

In large mixer bowl, combine 2 cups flour, yeast, sugar, salt, cinnamon, nut­meg, mace and ginger; mix well. In sauce­pan, heat water and butter until warm (120° to 130°F.; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in raisins and remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover ; let rise in warm place until light and doubled, about 1 hour.

Punch down dough. On lightly floured surface, roll dough to a V -̂inch thickness. Cut out buns with a IV2 to 2-inch round cutter. Place on greased cookie sheets, 1V2- inches apart. Cover; let rise in warm place until light and doubled, about 30 minutes. Bake at 350° for 10 to 12 minutes until golden brown. Cool on racks. Drizzle with powdered sugar icing, if desired. Best served warm.

17

Lemon Bubble RollMrs. Dobrinen of Fresno, California, entered a delicious sweet bread from her Russian heritage called "Vetooshka”. It can be served as a dessert and is always served during the Easter season.3Vi to 4 cups all-purpose flour 2 pkgs. Red Star Instant Blend Dry Yeast V6 cup sugar1 teaspoon salt2 teaspoons grated lemon rind Vi cup milkVi cup waterlA cup (4 oz.) butter or margarine 2 eggs1 teaspoon vanilla GLAZE:1/3 cup sugar Vi cup sour cream1 tablespoon lemon juice2 tablespoons butter or margarineOven 350° 10-inch Bundt or

Tube pan Coffeecake In large mixer bowl, combine 2 cups

flour, yeast, sugar, salt and lemon rind; mix well. In saucepan, heat milk, water and butter until warm (120° to 130°F.; butter does not need to melt). Add to flour mixture. Add eggs and vanilla. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 45 minutes.

Punch down dough. Cut off pieces of dough the size of walnuts; shape into balls. Generously grease 10-inch Bundt or tube pan; layer balls in greased pan. Cover; let rise in warm place until light and doubled, about 30 minutes. Bake at 350° for 30 to 35 minutes until golden brown. Cool 10 minutes in pan; invert onto cooling rack. In saucepan, combine glaze ingredients. Boil 3 minutes, stirring occasionally. Cool slightly before pouring glaze over coffeecake.

Pictured on Front and Back Cover:1. Special Whole Wheat Bread2. Onion Mustard Buns3. Spaghetti French Bread4. Ethiopian Honey Spice Bread5. Orange Cinnamon Butterflies

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